Dijon Beef Stew

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This stew is basically the love child of two of my favorite recipes: Cooking Light’s Beef Daube Provençal and The New York Times’s Dijon and Cognac Beef Stew. It will make your house smell heavenly and have your family singing your praises. It’s a very easy recipe, too, and cooks hands-free for a few hours so you can tend to other things. This makes it great for a dinner party, as you can get the table set and the sides—I like to serve it with mashed potatoes and a bright, bracing salad—pulled together, not to mention yourself.

Yield: 8 servings (serving size: about 1 cup)

Dijon Beef Stew

prep time: 30 minscook time: 2 hour and 30 minstotal time: 2 hours and 60 mins

This is one of those cozy, comforting stews that will take the chill of any winter night. It's beefy, absurdly savory, and full of long-cooked flavor. I like to serve it over mashed potatoes (as shown); it's also fantastic ladled over polenta, egg noodles, grilled sourdough bread, or a baked potato. You can make this in a slow cooker—starting with step 4 and cooking on LOW for about 6 hours—but I promise this tastes better when you cook it in the oven. I don't know why, but it's true! The slow cooker version is still pretty darn good, but just know that the oven version is even better.

ingredients:

  • 2 Tbsp. olive oil, divided
  • 2 lb. boneless chuck roast, trimmed and cut into 1 1/2-inch pieces
  • 2 cups chopped onion
  • 2 cups chopped carrots
  • 8 garlic cloves, smashed
  • 2 Tbsp. tomato paste
  • 1 cup dry red wine
  • 1 cup unsalted beef stock
  • 1/3 cup Dijon mustard
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 8 oz. cremini mushrooms, quartered (or halved if they're small)
  • 5 large thyme sprigs
  • 2 dried bay leaves
  • Chopped fresh parsley (optional)

instructions:

  1. Preheat oven to 300°F.
  2. Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of beef; cook, turning occasionally, until well browned on all sides, about 8 minutes. Remove beef from pan; repeat procedure with remaining 1 tablespoon oil and remaining beef. 
  3. Add onion and carrots to pan; sauté 3 minutes. Add garlic; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly until vegetables are coated. Add wine; cook until wine is reduced by half, about 3 minutes. Stir in beef, stock, mustard, salt, pepper, mushrooms, thyme, and bay leaves. 
  4. Cover and bake at 300°F until beef is very tender, about 2 1/2 hours. Garnish stew with parsley, if desired.

NOTES:

Calories 313; Fat 16g (sat 6g); Protein 23g; Carb 9g; Fiber 2g; Sugars 3g (added sugars 0g); Sodium 516mg
Created using The Recipes Generator